Peter Dudley Elston

Title: Innovations of Peter Dudley Elston in Dairy Processing

Introduction

Peter Dudley Elston is a notable inventor based in Palmerston North, New Zealand. He has made significant contributions to the dairy industry, particularly in the development of processes for cheese production and milk protein ingredients. With a total of 2 patents, his work has advanced the methods used in dairy processing.

Latest Patents

Elston's latest patents include a process for preparing a concentrated milk protein ingredient and a novel method for making cheese. The first patent outlines a method that involves providing a membrane retentate solution containing kappa-casein milk protein. It details the adjustment of divalent ion content to prevent gel formation after treatment with milk clotting enzyme. The process includes adding a food-grade milk clotting enzyme to convert kappa-casein to para-kappa casein while maintaining the solution's integrity. The conversion is terminated by removing or inactivating the enzyme, resulting in a concentrated milk protein ingredient suitable for cheese production.

The second patent presents a unique process for cheese making. This method involves creating a coagulum that disaggregates into small curd particles through an in-line continuous flow process. It includes the separation of curd particles from whey, followed by heating and mechanical working to form a cohesive cheese mass.

Career Highlights

Peter Dudley Elston is associated with Fonterra Co-operative Group Limited, a leading dairy company in New Zealand. His work at Fonterra has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality dairy products.

Collaborations

Elston has collaborated with several professionals in his field, including Alistair James Carr and Christina June Coker. These collaborations have likely enhanced the development and implementation of his innovative processes.

Conclusion

Peter Dudley Elston's contributions to dairy processing through his patents demonstrate his commitment to innovation in the industry. His work continues to influence the methods used in cheese production and milk protein ingredient preparation.